Haricot Verts with Dijon Mascarpone and Lemon

Here's a delicious way to serve up green beans, either the slender Haricot Verts, or any kind of string beans.  Regular string beans will take just a minute or two more to cook, but the flavor will be just as pleasing.
I first saw this recipe from renown Michelin-Starred Chef Michael Mina onCook Taste Eat
The original recipe used horseradish (from the jar) to flavor thecreamy, rich mascarpone ~ but since one in our house doesn't care for the flavor of horseradish, I improvised and substitutedDijon mustard instead.  I'm thinking this would also be fabulouswith whole grain mustard as well.
The flavored mascarpone is as rich as butter, but has moresubstance. Instead of pooling at the bottom of your plateas butter seems to do ~ it clings beautifully to the hot beans,enrobing each one with it's tangy richness.Fine shreds of lemon zest add another high note tothis yummy combination. 



This one received solid thumbs up ~ I would definitely considerthis for a holiday side dish... (and I admit I've made a lunch of a plate of these.)  :D



If you give this way of preparing string beans a try, I hope you'll love it as much as I do.
Click here for a printable copy of the recipe ~and thank you for stopping by today and for leavingme a comment!
Wishing you a good week ahead.Blessings,  ~mari

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